Ingredients
⅓cupfat-free Greek yogurt,or low-fat
¼cuplight mayonnaise
2½tbspfresh lemon juice
¼cupfresh parsley,chopped
2tspfresh rosemary,chopped, or ½ tsp dried crushed
1tspfresh thyme leaves,chopped, or ¼ dried
10ozwhite albacore tuna,(2 cans), drained well
15ozchickpeas,(1 can), aka garbanzo beans, drained and rinsed
¾cupcelery,chopped
⅓cupred onion,finely chopped
salt and freshly ground black pepper
2medium tomatoes,sliced
2cupsspinach
2whole wheat pita pocket breads
Preparation
In a small mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, parsley, and thyme or rosemary.
To a medium mixing bowl, add tuna chickpeas, celery, and red onion. Pour the Greek yogurt mixture over the top and toss everything to evenly coat.
Season with salt and pepper to taste and toss.
Slice pita pockets in half then slice through the center to open.
Layer in spinach, tomatoes and tuna salad mixture. Serve immediately.
